APRIL IS A TIME of transition as winter gives way to spring. It’s a
time of transition in the kitchen, as well, as we slowly turn away
from traditional heavy winter meals to lighter fare.
Featured here are a variety of recipes from our latest cookbook, Cooking in Style The Costco Way, now available online at
costco.com (see the “Online Bonus” box below for directions).
Try the lamb for an Easter centerpiece, the chicken for this
year’s first barbecue and the soup and salad as tasty spring
complements. They all feature ingredients available at your local
Costco warehouse.—Tim Talevich
by Kathy Casey
Roast Leg of Lamb with Fennel
and Orange Rub
Finely minced zest of
2 tablespoons toasted fennel
1 tablespoon kosher salt
11/2 teaspoons cracked
11 tablespoon Dijon mustard
2 tablespoons minced
2 teaspoons minced
1/4 cup extra-virgin olive oil
5 pounds boneless, trimmed
Australian leg of lamb
11. To prepare the rub, place grated orange zest, fennel seeds, salt,
pepper, mustard, rosemary, garlic and olive oil in a small bowl and
mix together well.
2. Remove netting from lamb. Rub a third of the rub mixture over
the inside surfaces of the leg. Tie the roast together with 3 pieces
3. Place a roasting rack in a shallow roasting pan or sided
baking sheet. Rub remainder of rub all over the outside of the
roast. Marinate, covered and refrigerated, for at least 1 hour, or
up to overnight.
4. When ready to roast, preheat oven to 450°F.
5. Roast lamb for 15 minutes, then turn oven temperature down
to 325°F. Continue roasting for about 1 hour, or until internal
temperature is 135°F to 140°F (medium rare).
6. Let the lamb rest for 5 to 10 minutes before serving. To serve,
remove string and cut against the grain in thin slices.
Makes 8 to 10 servings.
Recipe by Ina Garten
from The Barefoot
Grilled Lemon Chicken
3/4 cup freshly squeezed 11/2 teaspoons minced garlic
lemon juice ( 4 lemons) 11/2 teaspoons minced fresh
3/4 cup good olive oil ginger root
2 teaspoons kosher salt 1/4 teaspoon crushed red
11 teaspoon freshly ground pepper flakes
black pepper 2 tablespoons good red
11 tablespoon minced fresh wine vinegar
thyme leaves or 1/4 cup light brown sugar,
1/2 teaspoon dried packed
2 pounds Gold Kist Farms* 2 tablespoons soy sauce
boneless, skinless split chicken breasts (about
6) 1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
11/2 teaspoons freshly
squeezed lime juice
1 tablespoon olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion
11. Whisk together lemon juice, olive oil, salt, pepper and
thyme; pour over chicken breasts. Cover and marinate in the
refrigerator for 6 hours or overnight.
2. Heat a charcoal grill and cook chicken for 10 minutes
on each side, or until just cooked through. Cool slightly
and cut diagonally in 1/2-inch-thick slices. Skewer with
3. To prepare the Satay Dip, place olive oil, sesame oil, red
onion, garlic, ginger and red pepper flakes in a pot and cook
over medium heat until onion is transparent, 10 to 15 minutes.
Whisk in remaining ingredients; cook for 1 more minute. Let
cool. Serve dip with chicken skewers. Makes 6 servings.
Variations: Omit the marinade and substitute 2 pounds of
Gold Kist Farms marinated boneless, skinless split chicken
breasts (Teriyaki, Lemon Herb or Roasted Garlic & Herb).
Baste chicken with olive oil during grilling.
*Brands may vary by region; substitute a similar product.
For more than 1,400 mouthwatering
recipes from the Costco cookbook series,
visit the Online Edition. Go to costco.com and click
on “Costco Connection Magazine.”